Best 6 Ginevra Iversons Chocolate Hazelnut Ice Cream Recipes

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Indulge in a symphony of flavors with Ginevra Iverson's Chocolate Hazelnut Ice Cream, a culinary masterpiece that elevates the classic combination of chocolate and hazelnut to new heights. This delectable ice cream features a rich, creamy chocolate base swirled with a luscious hazelnut praline, creating a delightful contrast of textures and flavors in every bite. The recipe also includes variations for those who prefer a vegan or gluten-free version, ensuring that everyone can savor this irresistible treat. Additionally, discover the secrets behind crafting the perfect ice cream base, achieving the ideal consistency, and incorporating mix-ins for a personalized touch. Embark on this culinary journey and create a dessert that will leave a lasting impression on your taste buds.

Here are our top 6 tried and tested recipes!

CHOCOLATE-HAZELNUT GELATO



Chocolate-Hazelnut Gelato image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 6 to 8 servings (about 4 cups)

Number Of Ingredients 7

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

Steps:

  • In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
  • Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
  • Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

GINEVRA IVERSON'S CHOCOLATE HAZELNUT ICE CREAM



Ginevra Iverson's Chocolate Hazelnut Ice Cream image

This recipe came to The Times from Ginevra Iverson, a chef and former owner of Calliope in New York. To make this luscious ice cream, she melts a few tablespoons of butter along with the gianduja (hazelnut-imbued chocolate) before whisking it into the custard. The only potentially tricky part is combining those two mixtures; the custard and melted gianduja need to be the same temperature, otherwise you could break the two emulsions and the whole thing will contract and curdle. Feel free to substitute plain old Nutella for the gianduja, and when folding the roasted hazelnuts in, mind the nut dust you sometimes get from peeling them.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 10

3/4 cup hazelnuts
6 ounces gianduja (chocolate-hazelnut) paste (about 3/4 cup)
2 tablespoons unsalted butter
1 cup half-and-half
3/4 cup granulated sugar
Pinch salt
1 vanilla bean, split and scraped
6 egg yolks
2 cups heavy cream
Melted bittersweet chocolate, for serving (optional)

Steps:

  • Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet. Toast in the oven for 10 minutes, or until fragrant. Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and that's O.K.).
  • In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave. Keep mixture warm.
  • In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil. Stir occasionally.
  • Place egg yolks in a small bowl. Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks. Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly. Heat the custard through, but do not simmer. If you see curdled clumps in your custard, pass through a fine strainer before continuing.
  • While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature). Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream. Cover custard and transfer to the refrigerator to chill for at least 2 hours.
  • Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturer's instructions.
  • Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue). Serve at once or freeze.
  • To serve, drizzle with melted bittersweet chocolate.

DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM



David Tanis's Chocolate Hazelnut Ice Cream image

Homemade ice cream is fun to make all year round, especially now that many home ice cream machines use frozen cylinders instead of ice. For this rich, smooth ice cream, seek out top quality dark cocoa and chocolate. Hazelnuts with chocolate is a winning combination, but other nuts may be substituted; you may also omit nuts altogether.

Provided by David Tanis

Categories     snack, ice creams and sorbets, dessert

Time 5h

Yield 1 quart

Number Of Ingredients 8

2 ounces raw shelled hazelnuts, about 1/2 cup
3 cups half-and-half
3/4 cup turbinado sugar
2 tablespoons dark cocoa powder
2 ounces bittersweet chocolate, chopped
4 egg yolks
1/2 teaspoon kosher salt
1 tablespoon tapioca starch

Steps:

  • Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
  • In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
  • Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
  • Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 128 milligrams, Sugar 22 grams

TOASTED HAZELNUT AND CHOCOLATE ICE CREAM



Toasted Hazelnut and Chocolate Ice Cream image

The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! -Laura Majchrzak, Hunt Valley, Maryland

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 large eggs
1/2 cup sugar
1/2 teaspoon salt
1 cup whole milk
1-1/2 cups heavy whipping cream
1/2 cup Nutella
3 ounces semisweet chocolate, chopped
1/2 cup chopped blanched hazelnuts, toasted

Steps:

  • In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

Nutrition Facts : Calories 436 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 198mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-CHOCOLATE CHUNK ICE CREAM WITH SALTED CASHEWS



Chocolate-Chocolate Chunk Ice Cream With Salted Cashews image

This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield 2 quarts, plus about 1 cup

Number Of Ingredients 8

11 ounces bittersweet chocolate
3 cups whole milk
1 cup heavy cream
1 tablespoon coffee beans, lightly crushed with back of knife
8 large egg yolks
1 cup granulated sugar
Large pinch salt
5 ounces roasted salted cashews, coarsely chopped (about 1 cup)

Steps:

  • Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
  • In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
  • In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
  • Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
  • Churn custard in an ice cream machine according to manufacturer's instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 49 milligrams, Sugar 23 grams

HAZELNUT GELATO WITH RICH CHOCOLATE SAUCE



Hazelnut gelato with rich chocolate sauce image

During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream

Provided by Emma Lewis

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 9

175g hazelnuts
300ml pot double cream
300ml full-fat milk
100g light muscovado sugar
3 egg yolks
150ml pot double cream
1 tsp instant coffee
100g plain chocolate , finely chopped
1 tbsp hazelnut liqueur, such as Frangelico (optional)

Steps:

  • Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
  • Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker's instructions. Will freeze for up to 1 month.
  • For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.

Nutrition Facts : Calories 780 calories, Fat 69 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your ice cream. Look for chocolate that is at least 70% cacao, and use fresh hazelnuts.
  • Don't overcook the chocolate. When you are melting the chocolate, be careful not to let it get too hot. This will make it seize up and become grainy.
  • Chill the ice cream base before churning. This will help it to churn more smoothly and evenly.
  • Don't overchurn the ice cream. Once the ice cream has reached a soft-serve consistency, stop churning. Overchurning will make the ice cream icy.
  • Store the ice cream in an airtight container in the freezer. This will help it to stay fresh for up to 2 weeks.

Conclusion:

This chocolate hazelnut ice cream is a delicious and easy-to-make treat. It is perfect for any occasion, and it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet and satisfying dessert, give this recipe a try. You won't be disappointed!

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